Nuts Do a Body Good
Tuesday, August 26, 2008
By now we've all heard about the immense benefits tree nuts have on our bodies from satisfying cravings without leading to weight gain (in moderation, of course) to reducing the risk of developing diabetes and heart disease.Epidemiologic studies show that consuming tree nuts (almonds, Brazils, cashews, hazelnuts, pecans, pine nuts, pistachios, macadamias and walnuts) five or more times per week is associated with a reduced risk of developing both diabetes and heart disease. In one analysis, individuals who ate the most nuts had about a 35 percent reduced risk of coronary heart disease. While the FDA qualified health claim for nuts and heart disease recommends 1.5 ounces of nuts per day, few people actually consume this amount on a daily basis. In the 2001-2004 What We Eat in America/NHANES survey, 34 percent of those surveyed consumed nuts but most only ate about 3/4 of an ounce -- roughly half of the recommended amount. And, approximately 60 percent of the nuts were consumed as snacks. (source)
For more detailed information on the nutritional content of nuts, research, purchasing and storage tips and recipes, please visit our website at
Recipe for Creamed Butternut, Pear and Nut Soup
This flavorful soup is perfect as the first course or as a meal in itself. Nuts add richness, texture and a wonderful flavor.
1 tablespoon olive oil or nut oil
1 clove garlic, crushed
1/2 cup tree nuts, roughly chopped (such as macadamias, almonds, cashews
or pecans)
1 leek, white part only, sliced
4 cups diced, peeled butternut squash
1 Bartlett or preferred pear, peeled and chopped
3 1/2 - 4 cups chicken broth
Freshly ground black pepper
Plain yogurt or Creme Fraiche, for garnish
Toasted nuts for garnish, optional
Heat oil in a heavy based pan; add the garlic, tree nuts and leek, and saute for 2-3 minutes or until golden brown. Add the squash and pear and cook, stirring, for 2-3 minutes. Pour the stock into the pan, cover and simmer for 20 minutes or until squash is soft. Transfer mixture to a blender and process until smooth and creamy, season to taste. Spoon into large bowls with a dollop of plain yogurt or Creme Fraiche and a few toasted nuts tossed over for garnish.
Makes 4 servings
posted by The Mom Salon Editors @ 8:32 AM,
